1 pound Phyllo sheets 1 pound melted butter or olive oil 1 cup cinnamon sugar
2 cups pistachios 2 cups walnuts 1 cup hazelnuts
1 quart honey 2 whole oranges, zested 1 1/2 teaspoon rose water 1 whole cinnamon stick 1 inch ginger
Toast nuts, cool, course chop. In a sauce pot, combine and heat the syrup ingredients. Simmer for 15 minutes. Combine half the syrup and all the nut mixture. Butter and sprinkle with cinnamon sugar each layer of Phyllo sheets. Stacking 6-8 layers as you go.
To layer in baking dish, start with a stack of the Phyllo. Then a layer of the nut mixture. The last layer should be Phyllo. Bake at 375 degrees for 30 to 45 minutes, until golden brown. Let cool, cut into desired shape. Finish with the rest of the syrup.
6 whole eggs 1 1/2 cup flour 1 1/2 cup milk 3 Tablespoons melted butter Pinch of salt
Combine all ingredients. Heat a flat pan, take a 2 ounce ladle and pour a portion of batter into the pan. Swirl the pan around until the batter covers the bottom. Cook until lightly golden, flip it over for a couple of seconds. Remove from the pan. Repeat the process.
Back to Top
1 1/2 cups coconut flour 1/2 cup brown rice flour 2/3 cup potato starch 1/3 cup tapioca flour 1 cup olive oil 4 extra-large eggs 1 1/2 cups maple sugar 1/2 teaspoon cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoon coconut extract 1/2 teaspoon vanilla extract 2 cups apples, peeled & grated 20 ounces crushed pineapple, drained 1 1/2 cups coconut, unsweetened preferred 14 ounces coconut milk (unsweetened)
1 pound butter, softened (can substitute slightly chilled coconut oil) 2 pounds confectioner’s sugar, sifted 2-3 Tablespoons coconut milk (can substitue cream, half & half, soy, or almond milk) 1 teaspoon coconut extract 1 bag shredded coconut
Pre-heat oven to 350 degrees. Grease 2 8-inch cake rounds. Sift together all dry ingredients. Fold in coconut. Begin to whisk the eggs, when they start to get foamy, add the maple sugar. Whisk them together until they are light in color and creamy in texture. In a separate bowl mix together the oil, both extracts, apples, and pineapple. Fold in the creamy eggs with the oil mix, gently. Fold in the dry ingredients. Once combined divide into the 2 cake pans. Bake for 60 minutes or until the cake comes clean off a cake tester (knife). Let cool for 1 to 2 hours.
To make frosting: whip together everything but the shredded coconut. It should have a fluffy and creamy consistency. On a serving tray place one of the cakes down. (To keep it from moving, place a small dollop of frosting underneath.) Spread 1/3 of the frosting on the top of the 1st cake. Place the second on top and cover the cake with the rest of the frosting. After the cake is evenly frosted, coat the cake with the shredded coconut. Keep in a cool location. Serve as desired.
1 whole pineapple, large dice 2 whole mangos, medium dice 1 Tablespoon butter 3 Tablespoons brown sugar 1 whole juice of an orange 1 whole vanilla bean 1/2 cup simple syrup
Sauté the pineapple and the mangos in the butter and brown sugar. Once the mixture begins to caramelize, add the orange juice, the vanilla bean (split), and the simple syrup. Let simmer for 15 to 20 minutes, until thickened.
Photo credit — Baklava: ©iStockphoto.com/ShyMan
